Strawberries and cream icebox cookies
Ingredients
- 1-1/2 teaspoons (7.5 milliliters) lemon juice
- 2/3 cup (160 milliliters) strawberries, sliced into small pieces
- 1/2 cup (120 milliliters) butter, softened
- 1/2 cup (120 milliliters) brown sugar
- 1/2 cup (120 milliliters) sugar
- 1/2 cup (120 milliliters) cream cheese, softened
- 1 egg
- 1 teaspoon (5 milliliters) vanilla extract
- 2 -1/2 cups (590 milliliters flour, plus 2 tablespoons (30 milliliters) for strawberries
- 1/2 teaspoon (2.5 milliliters) baking soda
- 1/4 teaspoon (1.25 milliliters) salt
- 1/2 cup (120 milliliters) pink decorating sugar
- Water, for decorating
Directions
- Pour lemon juice over strawberries and toss gently. Let sit.
- Cream together butter, brown sugar, and sugar. Add cream cheese and blend in. Add in egg and vanilla and mix to combine.
- In a separate bowl, mix together flour, baking soda, and salt. Combine the flour mixture into the butter mixture.
- Drain the strawberries. Toss the strawberries gently with two tablespoons (30 milliliters) flour. Fold strawberries into dough mixture.
- Turn the dough out onto a lightly floured counter and gently roll into a five centimeter thick log. Wrap with parchment paper and twist ends to secure. Freeze for 12 hours.
- Remove from freezer and unwrap. Brush log with water, then roll in pink decorating sugar.
- Cut into 1.25 centimeter slices. Place on parchment paper-lined baking sheets. Bake at 350 F (175 C) for 10-12 minutes. Remove to wire racks to cool.
